1 jalapeno stemmed, seeded, and minced (leave in the seeds if you like more heat)

1/4 cup chopped fresh basil

3 green onions, finely chopped

12 Bibb or Boston lettuce leaves (about 1 head), washed

Directions

In a medium saucepan, bring the water, 1/2 teaspoon salt, and rice to a boil high heat. Cover, reduce the heat to low, and cook for 10 minutes. Remove the rice from the heat and let sit, covered, until tender, another 10-15 minutes.

Whisk the fish sauce, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chicken, jalapeno, and lime zest and cook, breaking up the meat into small pieces with a wooden spoon, until the chicken is no longer pink, about 5 minutes.

Whisk the fish sauce/lime mixture to recombine; add it to the skillet and cook over medium-high heat, stirring constantly, until the sauce has thickened, a minute or two. Off the heat, stir in the fresh basil and scallions. To serve, open up a lettuce leaf, place a small scoop of rice on the bed of lettuce and top with some of the warm chicken mixture.